Make a delicious coconut pumpkin cake with coconut caramel to celebrate the season of all this Thanksgiving.
Print Pin
5 from 20 votes

Moist Coconut Pumpkin Cake with Coconut Cream Caramel Frosting

It's the flavor of fall all over this moist coconut pumpkin cake drizzles with golden coconut cream caramel. The cake is a light and fully moist batter with the flavor of molasses from the brown sugar then enriched with pumpkin puree, pumpkin spice, and coconut cream before baking to perfection. 
Course Dessert
Cuisine American
Keyword cake, caramel, Christmas, coconut, fall, Pumpkin, Thanksgiving
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 12 Servings
Calories 166kcal
Author Veena Azmanov

Ingredients

For the cake

  • 270 grams All purpose flour
  • 4 Eggs   large
  • 120 ml Canola Oil/Cooking Oil
  • 400 grams Brown sugar
  • 120 ml Pumpkin puree
  • 120 ml Coconut cream
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Vanilla
  • 1 tsp Pumpkin spice
  • 2 tbsp Desiccated coconut for garnish
  • 3 drops Orange food color

For the caramel

Instructions

For the cake

  • Preheat the oven at 160 C / 320 F
  • Mix baking powder, baking soda, salt and spice mix to the flour
  • Prepare a bundt pan for baking or grease and line two 8 inch round pans
  • Whip eggs and sugar in a mixer bowl using the whisk attachment to ribbon stage (light and foamy)
  • Slowly add in the oil and coconut cream,
  • Stop the mixer and fold in the pumpkin puree with a spatula.
  • Add in the orange food color if using
  • Lastly, fold in the flour mixture.
  • Pour batter into your prepared baking pan
  • Bake in a preheated oven for 45 to 50 minutes
  • Cool in the pan for 10 minutes before you unmold
  • Cut off the dome if any so you have a level cake.
  • Cool completely before you pour the glaze on.

Make glaze while the cake is baking

  • Heat the sugar and water in a deep heavy-based saucepan
  • Cook on medium until the sugar is melted shaking the pan just enough to mix the dry and wet sugar
  • When the sugar starts to caramelize - reduce heat and let it come slowly to a deep amber color.
  • Add the coconut cream in two batches being very careful as the caramel will rise and be very steamy.
  • When all cream is added continue to stir
  • Slowly add butter and continue to stir
  • Lastly, add the pumpkin spice and vanilla.
  • Set aside to cool - use on the cooled cake.

Glaze and Garnish

  • When the cake is cooled completely
  • Pour the glaze over the top in spoon fulls so you can direct the drip.
  • If the glaze is too stiff - just microwave it for 10 secs.
  • I used a little-desiccated coconut to garnish the top.
  • The glaze is delicious - make extra and serve alongside.

Nutrition

Calories: 166kcal | Carbohydrates: 15.3g | Protein: 2.6g | Fat: 11.1g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 24mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 8.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%